Thai Green Curry with sticky rice
Guaranteed to blow away the winter blues, this beautifully fragranced and fiery dish from Suma member Rowena is incredibly soothing, possibly due to the addition of potatoes. This nutritious dish can be adapted through- out the seasons to suit the vegetables available. Serve with sticky rice and enjoy the comforting hush that descends on the room.
- 200g coconut cream
- 400ml coconut milk
- 2 tbsp thai green curry paste
- 125g green beans
- 4 large carrots
- 1 small cabbage
- 125g baby sweetcorn
- 6 new potatoes halved
- 1 large onion
- 6 shallots
- 2 lime kaffir leaves
- 2 lemon grass sticks
- 4/5 fresh green chillies inc. seeds if you like it hot
- 396g tofu chopped optional, for texture
- salt and pepper
- 175g uncooked white
- short grain rice
- 235ml water
- 2 spring onions
- Coriander leaves
- Chop all the vegetables up into quite large pieces, and the potatoes into halves. Into a pan put a small amount of olive oil, salt and pepper then add the chopped onions. Very lightly fry the onions until translucent, then add the coconut cream and coconut milk, lemon grass and a couple of kaffir leaves. Heat the mixture, stirring all the time until thickened to a consistency slightly thicker than single cream.
- Once the coconut cream and milk are dissolved add the curry paste gradually, tasting until you achieve the heat required.
- Then add the carrots and new potatoes and let them cook for approximately 10 to 15 minutes. Add the remaining vegetables and cook for a further 5 to 10 minutes.
- Serve with sticky rice and garnish with chopped spring onion and coriander.
- Wash rice several times, until the water is clear. Let soak for a few minutes in colander.
- Put rice in pan with tight fitting lid and add the water. Cover and bring to a boil. Simmer over low heat for 15 minutes.
- Remove pan from heat and quickly stretch clean tea towel over the pot, cover with lid. Leave off heat for another 15 minutes
- Finish off the meal by adding the chopped spring onions and coriander for garnish.